New recipes

Duck soup

Duck soup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I ordered a duck and I woke up with a little duck (approx. 2600 g!);) I recommend to those interested, [email protected], for orders. So I set to work and made two super tasty dishes. A super fragrant soup, sensational for these cold days! Only good for correcting colds;)

  • 1-piece duck pipette,
  • duck liver 1 piece,
  • 1 duck heart,
  • duck neck 1 piece,
  • yellow onion 1 piece,
  • carrots 2 pieces,
  • Covasna red potatoes 2 pieces,
  • parsley root 1 piece,
  • celery stalks 2 pieces,
  • iodized salt,
  • peppercorns approx. 5-6 pieces,
  • enibahar 2 boabe,
  • homemade noodles approx. 200 g.

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Duck soup:

Duck entrails are washed, cleaned. The vegetables are cleaned, washed and left whole and then boiled for approx. 2000 ml of cold water in a small pot, approx. 30 minutes on medium heat. After the time has elapsed, the fire is stopped, the pressure in the pot is expected to decrease and the lid can be opened without events: D. Then transfer the juice obtained to another bowl, bring to a boil and add to the noodles, leaving to boil for approx. 10 minutes, over medium heat, uncovered. Serve pre-salted hot with fresh parsley and freshly ground pepper, with the addition of vegetables and boiled meat. Good appetite!


5 Soup Recipes with Soup Meat Candle

Aipim soup, or cassava, as it is also called, can be a rich fiber-rich choice for consumption. Aipim is a healthy carbohydrate that should be consumed because it provides more energy to the body and is not accumulated in the body in the form of fat. That is why many people are part of the diet.

There are many ways to prepare cassava and one of the tastiest and most diverse is the soup. To make everything more nutritious, how to add beef to soup? Choose lean, low-fat, high-protein meat. If you want, you can integrate other vegetables and greens into the soup, as well as combine your favorite seasons! What do you say?

Check out some light meat recipes, get ready for a cold day and invite your friends.

1. Recipe for cassava soup with light meat and ham

ingredient:

  • 500 grams of boiled cassava
  • 200 grams of lean meat in cubes
  • 6 kale leaves cut into thin strips
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, crushed
  • salt to taste.

Preparation method:

Cook the cassava in pieces in a pressure cooker until smooth. Drain. Beat the cassava cooked in a blender with 2 cups of baking broth. When you return a homogeneous cream, pour into a saucepan, season with salt and pepper and cook for 10 minutes. If you need to add more water. Add chopped cabbage.

Bring a pan with the olive oil and put the onion, minced garlic and meat until it starts to brown. Include this spiced meat in the soup, mix well and serve.

2. Cassava soup recipe with light meat

ingredient:

  • 500g cassava
  • Pallet of 300g
  • 1 light cube of meat broth
  • 1 clove of garlic, chopped
  • 1 chopped onion
  • the green smell to taste
  • pepper to taste
  • salt to taste.

Preparation method:

Cut the hand and meat into medium cubes. In a pressure cooker, place the garlic and onion. Add the meat and saturate until the water is dry. Add cassava and add enough water to cover the ingredients.

Add beef and season stock with salt and pepper. Cover the stove under pressure and cook for 25 minutes or until soft. The time may vary depending on the type of cassava. Remove the pressure, add the green perfume and mix well.

3. Recipe for cassava soup with light meat and tomatoes

ingredient:

  • 500 grams of lean meat in cubes
  • 1 kg of cassava cut into medium pieces
  • 2 tablespoons oil
  • 2 large chopped onions
  • 3 cloves garlic, crushed
  • 1 well cubed pepper
  • pepper to taste
  • salt to taste
  • 3 very ripe tomatoes without seeds
  • 1/2 cup chopped green scent.

Preparation method:

Cook the cassava in a pressure cooker until it is very soft, it fades. Knead 2/3 and leave the rest. In a pressure cooker, drop the onion and garlic, add the meat and seal on all sides. Add a little vinegar, reduce the heat, add the pepper to the pepper to taste and repeat again.

In another pan, boil 1/2 liter of water, cover the meat with this water, add the chopped tomatoes and serve with salt. Cover the pan and raise the heat, after you have reached the pressure, reduce the heat and cook for 30 minutes. If the meat is tender, incorporate the manicure and puree, heat well and serve.

4. Recipe for cassava soup with light beef

ingredient:

  • 500g cassava
  • 300 g of ground duck
  • 1 light cube of meat broth
  • 1 clove of garlic, chopped
  • 1 chopped onion
  • the green smell to taste
  • pepper to taste
  • salt to taste.

Preparation method:

Cut the cassava into medium cubes. In a pressure cooker, place the garlic and onion. Add the beef and salad until the water is dry. Add cassava and add enough water to cover the ingredients.

Add beef and season stock with salt and pepper. Cover the stove under pressure and cook for 25 minutes or until soft. The time may vary depending on the type of cassava. Remove the pressure, add the green perfume and mix well.

5. Recipe for celery soup with light meat with arugula

ingredient:

  • 500 grams of boiled cassava
  • 300 grams of duck in cubes
  • cut into striped arugula
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, crushed
  • salt to taste.

Preparation method:

Cook the cassava in pieces in a pressure cooker until smooth. Drain. Beat the cassava cooked in a blender with 2 cups of baking broth. When you return a homogeneous cream, pour into a saucepan, season with salt and pepper and cook for 10 minutes. If you need to add more water. Add the chopped roll. Bring a pan with the olive oil and put the onion, minced garlic and meat until it starts to brown. Include this spiced meat in the soup, mix well and serve.

The papaya vitamin is well known and consumed by people all over the world. The soft consistency of papaya is what helps to achieve the consistency of the vitamin. Using the right ingredients, papaya vitamin can even help you lose weight. It is important to use skim milk or vegetable milk for cooking, rather than the full version if you want to keep calories and fat amounts down. See also:

Zucchini is a food rich in potassium, niacin, B vitamins, vitamin A, calcium, phosphorus, calcium, sodium, magnesium, etc. The presence of these nutrients ensures greater elasticity of the arteries and the balance of blood pressure. In addition, zucchini helps lower bad cholesterol in the body and prevent cancer due to the large amount of fiber that helps eliminate toxins. Also,


Preparation

It is raised with a duck breast knife, on both sides, crossed. Put in a bowl and add about two-thirds of the garlic, lemon juice, half of the thyme, rosemary and 1 tablespoon of oil. Mix well and set aside to marinate.

Put the curd in a large, heavy pan and fry over medium heat, stirring, for 4-5 minutes or until lightly browned. Take it off the fire.

In a pot, bring the soup-base to a boil, then add the fried curd. Boil everything again, then cover and cook over very low heat for 10-15 minutes or until the liquid has been absorbed and the curd is tender. Remove the pot from the heat and set aside, covered.

Place a cast iron grill on the fire to heat. Meanwhile, scald the beans for 2 minutes, drain and cool under running water. Put the pods, cut in half, with the lettuce leaves, the basil cut into thin strips, the thinly sliced ​​red onion and the olives in a bowl.

Remove the duck breasts from the marinade and grill. Cold for 3 minutes, then turn and refrigerate for another 3 minutes (the meat will be in the blood, so you can cook it longer, if you prefer it to be well fried). Remove the meat from a minced bottom. Place the thinly sliced ​​zucchini on the grill, the green onion and the tomatoes are cold for 1-2 minutes, until the vegetables are slightly browned.

In a bowl, combine the remaining garlic and oil, mix the vinegar and the remaining thyme leaves. Sprinkle the salad with this dressing. Place the curd over the salad and spread the zucchini, green onions and tomatoes on top. Slice the duck meat, arrange it over the vegetables and serve the dish.


17 delicious duck recipes that will make you rethink your bird choices

If you love poultry, but are already tired of chicken or turkey, duck is another white meat option that you can enjoy. Although not as common as chicken, turkey or pork, duck is definitely another option to explore. It is delicious, covered with wine sauces. Superbly sliced ​​into pho soups. Amazing on Easter, pizza and pancakes and a good choice for an elegant dinner at home. Duck can really do anything and these recipes prove it.

Related: Crazy Good Chicken Skillet Dinners


Duck legs with plums, in balsamic vinegar sauce

A balsamic o & # 539et is a product obtained from the fermentation process of the must with a long shelf life for 5-12 years. He is originally from Italy.
Due to its special composition and aroma, balsamic vinegar is used in salad dressings, as a dressing for boiled meat or to flavor different types of food, replacing other types of dressing or fatty sauces.
A balsamic o & # 539et It contains alpha linoleic acids and Omega 3 fatty acids. These compounds provide increased protection against heart disease. Plus, it eliminates fatigue and promotes digestion.
Another ingredient, spice, used for this preparation is thyme. It is the most popular plant used in cooking. It is used especially in bean dishes, tomato soups, yogurt, salads but also in seasoning some meat dishes, as we see in the recipe below.

Photo: Thighs of plums with plums, balsamic sauce & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
4 ra & # 539 & # 259 pulps
8 large plums
1 tablespoon oil
salt
pepper
1 can & # 259 o & # 539et balsamic
green thyme
Preg & # 259te & # 537ti a & # 537a:
Season the grated thighs with salt and pepper on both sides. Grease a cast iron skillet with a little oil and heat it. Fry the thighs and fry them in the pan.
After the thighs have caught the golden crust on both sides, cover the pan with aluminum foil and bake for 15 minutes. Remove the grated thighs from the pan, drain the excess fat from the cooking and put the pan on the fire.
It is washed, cut in half and removed from the plum blossoms. Put the plums in the pan & icircncins & icircncins & # 259. After the plums have browned a little, add freshly ground pepper, thyme sprigs and a balsamic vinegar. It is left to cook until the balsamic acid decreases and has the consistency of a sauce.
Add the thighs back to the pan, together with the plums, mix with the resulting sauce and serve.

Re & # 539et & # 259 de Vasilic & # 259 Burcea, Cernavod & # 259, jud. Constan & # 539a
& Icircncearc & # 259 & # 537i re & # 539eta de ici.


Cassoulet & # 8211 bean meal with baked duck legs & # 8211 video recipe

Cassoulet is a French preparation, as its name suggests. "Casule" is pronounced, with the emphasis on the last syllable. The origin of the preparation is in the southwest of France, in the province of Languedoc. Specifically, this cassoulet seems to be native to the town of Castelnaudary, located between Toulouse and Carcassonne. All three cities are proud of their own version of the dish. The name is inspired by the dish in which the dish is cooked. It is a casserole made of heat-resistant ceramic material, usually round. The following recipe, however, will prove that it can be made in an oval bowl. We have clarified where this cassoulet comes from, let's clarify what it is: a meat dish with beans, cooked for a long time, over low heat, usually for 7-8 hours. How much meat? Now it gets really funny: the Castelnaudary version contains two or three types of pork sausages, duck or goose confit, rind and some pork breast.

The beans used are usually white, with large, so-called grains ingots of Castelnaudary. But the cassoulet recipe, like any dish with rustic origins, has many variants that run in parallel on the territory of France. There is a cassoulet that contains pork and sheep. The Carcassonne variant, for example, replaces goose or duck leg with partridge. We also have a cassoulet with or without tomatoes, with or without breadcrumbs. What does not change, however, are the flavors used. Thyme and garlic predominate in the cassoulet, strong aromas for a robust and very consistent preparation. My variant, you will see, summed up the cassoulet as little as possible: duck leg and a little smoked pork breast.

My first encounter with this food

Here, more than five years have passed since we explored the south of France, discovering places, aromas and delights that made us fall in love forever. I had heard of cassoulet, I knew it was a hearty dish and I had learned that the city of Castelnaudary is considered the world capital of this dish. The city, by the way, is very beautiful, an important port on the Canal du Midi, well worth a visit. By no means did I suspect what to expect when, full of enthusiasm, I ordered a cassoulet at his home. Very tasty, very pleasantly aromatic, but extremely consistent. It was also summer! The men in our small group, however, were all enchanted! I, after not being able to eat even half of my portion, felt full for another 24 hours.

And because I really liked the delicate consistency of the beans, the wonderful aroma of thyme and garlic, I told myself that I would try to make this food too, but in a way that also takes into account the fact that we do not work in the field, nor do we cut wood in the forest. This is how the recipe I propose to you appeared, much lighter than the original variants and at the same time more accessible.

What makes my version different, this cassoulet ”a mon façon

The major adaptation is that I gave up sausages, rind, sheep, etc. I chose to use duck legs. The reason is simply that I like them very much when they are cooked slowly, in the oven. I also added smoked pork breast. I thought a little salty and smoky flavor would work perfectly. I already used cooked beans. I chose the steamed white beans, canned with the inscription "au vapeur" from D & # 8217Aucy. I thought it was a super advantageous choice, the preparation time was shortened by a few good hours. In addition, the beans in these preserves have exactly the shape, fine taste and creamy consistency that I remember when I tried a cassoulet at his home in Castelnaudary.

When I have candied duck legs, the cooking time of this already shortened variant is shortened by another hour and a half. If not, use raw duck legs and cook them in the oven before assembling the dish. I invite you to discover the whole recipe in video format, immediately after the list of ingredients.


INGREDIENTS potato cream soup

Check the ingredients as you put them in the shopping cart.

100 g onions

50 g bacon

1 slice of homemade bread

100 g celery root

100 g carrots

400 g potatoes

100 g leek

1000 g of water

1 cube of concentrated vegetables (see recipe in basic recipes) or a cube bought

2 tablespoons fresh parsley

2 nutmeg sockets

½ teaspoon salt

2 pepper sockets


Duck legs with plums, in balsamic vinegar sauce

A balsamic o & # 539et is a product obtained from the fermentation process of the must with a long shelf life for 5-12 years. He is originally from Italy.
Due to its special composition and aroma, the balsamic vinegar is used in salad dressings, as a dressing for boiled meat or to flavor different types of food, replacing other types of dressing or fatty sauces.
A balsamic o & # 539et It contains alpha linoleic acids and Omega 3 fatty acids. These compounds provide increased protection against heart disease. Plus, it eliminates fatigue and promotes digestion.
Another ingredient, spice, used for this preparation is thyme. It is the most popular plant used in cooking. It is used especially in bean dishes, tomato soups, yogurt, salads but also in seasoning some meat dishes, as we see in the recipe below.

Photo: Thighs of plums with plums, balsamic sauce & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
4 leg pulps & # 539 & # 259
8 large plums
1 tablespoon oil
salt
pepper
1 can & # 259 o & # 539et balsamic
green thyme
Preg & # 259te & # 537ti a & # 537a:
Season the grated thighs with salt and pepper on both sides. Grease a cast iron skillet with a little oil and heat it. Fry the thighs and fry them in the pan.
After the thighs have caught the golden crust on both sides, cover the pan with aluminum foil and bake for 15 minutes. Remove the grated thighs from the pan, drain the excess fat from the cooking and put the pan on the fire.
It is washed, cut in half and removed from the plum blossoms. Put the plums in the pan & icircncins & icircncins & # 259. After the plums have browned a little, add freshly ground pepper, thyme sprigs and a balsamic vinegar. It is left to cook until the balsamic acid decreases and has the consistency of a sauce.
Add the thighs back to the pan, together with the plums, mix with the resulting sauce and serve.

Re & # 539et & # 259 de Vasilic & # 259 Burcea, Cernavod & # 259, jud. Constan & # 539a
& Icircncearc & # 259 & # 537i re & # 539eta de ici.


Homemade Noodle Chicken Soup & # 8211 look how simple it is!

We present you a recipe for delicious chicken soup with homemade noodles. It is a warm, aromatic and appetizing dish, the taste of which we have loved since childhood. Follow the cooking steps and you will surely get an appetizing and tasty soup, which will be to everyone's liking. Write down the secret ingredients that will make the soup perfect.

ingredients

-chicken offal (hearts, liver, pipette)

-0.5 tablespoons olive oil

Method of preparation

1. Put a saucepan of water on the fire. When the water starts to boil, add the chicken and entrails to the pan. Do not cover the pan with a lid. While boiling, remove the foam from the surface of the soup. Boil the soup over medium heat so that it is as clear as possible.

2. Add 1 peeled onion and celery (whole) to the soup. Simmer until meat is ready.

3. Chop the onion and grate the carrot.

4. Put a pan with olive oil and butter on the fire. Fry the onion and carrot in a hot pan. Stir.

5. Peel and slice the potatoes.

6. Add the chopped potatoes, bay leaf, chopped parsley and carrot to the pan. Use a carrot as small as possible and leave it whole. If the carrot is bigger & cut it into pieces.

7. Boil the soup until the potatoes are almost ready.

8. Remove the celery and whole onion from the soup.

9. Add the noodles and onion with the fried carrot. Season with salt, ground black pepper and basil.


Video: Marx Brothers mirror scene - Duck soup (November 2022).